For a sweet treat that’s as decorative as it is delicious, make a batch (or two) of Cherry Bombs. They’re very simple to make and fun to eat.
Each bomb has a maraschino cherry center wrapped in chewy chocolate candy and enrobed in festive red confectioners coating. Leave them plain to resemble a real cherry bomb, or sprinkle with nonpareils or sprinkles before the coating dries if you wish. For fun, you can also dip the bombs into popping candy right after they are coated.
Popping candy is activated by moisture but is not affected by fats, so the Cherry Bombs will crackle and pop when eaten.
- 1 cup chocolate chips (milk or dark)
- 1/4 cup light corn syrup
- 16 maraschino cherries with stems (about a 10-ounce jar)
- 1 package (12 ounces) red candy melts
- In the microwave, heat the chocolate chips in a small bowl for 30 seconds. Stir well. Continue to heat 15 seconds at a time, stirring after each cycle. Make sure your bowl and spoon are completely dry before beginning; any water could cause the chocolate to seize up and turn hard. Heat just until melted.
- Make chocolate clay by stirring the corn syrup into the chocolate mixture. It will become very firm. Flatten it onto a plate and blot with a paper towel if necessary to remove excess oil. Cover with plastic wrap and refrigerate for 2 hours.
- Drain the juice from the cherries and roll them in paper towels to dry.
- Roll balls out of the chocolate clay a little larger than the size of the cherries. Flatten the chocolate balls, place a cherry in the middle, and pull the chocolate up and over the cherry, leaving only the stem exposed. Chill for 1/2 hour.
- Cover a baking sheet or platter with waxed paper or parchment.
- In the microwave, heat the candy melts in a small bowl or large mug for 30 seconds. Stir well. Continue to heat 15 seconds at a time, stirring after each cycle. Stop before the coating is completely melted and let it sit for a few minutes. The heat from the bowl should finish melting the coating. Stir well.
- Holding each covered cherry by the stem, dip into the melted coating, covering completely. Shake gently and run the bottom of the candy over the edge of the bowl to remove excess coating. Place on prepared baking sheet or platter. Chill in the refrigerator for 10 minutes to set the coating.
I haven’t tried these with fresh cherries, but I may do that soon. If it works, I’ll update this post.
These cherry bombs would be perfect for Valentine’s Day, Christmas, 4th of July, or any holiday or party. And the newest studies say cherries are extremely good for you, so if you use dark chocolate you’ll be giving yourself a good for you treat!